Old Fashion Chicken Pot Pie

Chicken Pot Pie is one of my all-time favorite comfort foods {kind of like chicken soup I suppose} and if you’ve never eaten pot pie made from scratch, you are really missing out! REALLY.

This is one of those meals that doesn’t require any side dishes {hallelujah}. The meat, potatoes, and veggies are all there, inside a flaky pie crust. You can also forget the crust, put biscuits on top and serve it as a chicken stew. Either way, it’s a one-dish meal that goes from the oven to the table and even into the freezer if you want to make it ahead.

This recipe for Old Fashion Chicken Pot Pie is so easy to make and tastes 462 times better than any frozen, pre-packaged pot pie from the grocery store. AND it makes 2 full 9″ pies, so you’ll have enough to feed a crowd — or for lunches and leftovers the rest of the week!

I don’t know about you, but my biggest pet-peeve with frozen pot pies is the lack of meat. We are a big “meat family”, so I put a little extra meat in my pot pies! I usually grill about 2 pounds of chicken breasts and then shred them with a couple of forks to get nice big chunks of chicken.

You may add whatever vegetables your family likes {and you can probably even throw in a few that they don’t!}

Once you make the sauce {see directions below}, you seal it all into a delicious pastry and bake it for 50-55 minutes, which gives you just about enough time to clean up the kitchen and do a load of laundry:)

Leave a comment

22 comments

Linda

12/01/2015

I made this for dinner last night. It did take a little longer than I anticipated, but I made my own pie crust and sautéed fresh mushrooms, so it was really my own fault. But I used leftover turkey from Thanksgiving and leftover evaporated milk from a corn casserole recipe from Thanksgiving, so I got rid of a couple of containers from my refrigerator. It was ABSOLUTELY DELICIOUS! I made a few in ramekins for later this week, served last night’s in bowls right out of the pot and plopped a disk of baked pie crust on top of each bowl. I had plenty left over, which I put in a container for the freezer for another time. Tonight I’m tackling your chicken enchilada recipe to use up some cooked chicken that has been languishing in my freezer for far too long. Thank you for posting doable recipes for real people! I’m excited by my first attempt at freezer cooking and look forward to having some premade meals in my freezer heading into the busy holiday season.

Glad you liked the pot pie — and glad you’re getting into freezer cooking. If you do it right (just a few meals here and there) it really shouldn’t be overwhelming at all and it will save you SO much time and stress later on!

Nope, this is just like any other two-crust pie. Put the bottom crust in, fill it up, put the top crust on top. Not sure what other tips or instructions to give — and I’ve personally never had an issue with this.

The only thing I can think of is that you are filling to pie too full???

Either way, if it tastes good, who cares what it looks like, right!! Happy Thanksgiving!

Carla

10/26/2013

Thank you! This is the second time in a week and a half that I’m making this! Everyone loves it. I use leftover chicken from a Costco rotisserie chicken we had earlier in the week, and add leftover vegetables. My pie pans must be smaller than yours, so we actually can get 3+ pot pies out of the recipe!

Sarah, every casserole-type recipe I’ve ever made requires fully cooked meat… so I guess I’m just used to ALWAYS have a large amount of cooked ground beef, ground turkey, and shredded chicken in freezer containers. If you didn’t cook the meat prior to baking it in the oven, it would be completely raw — or everything else would be WAY overdone.

if you get in the habit of cooking large batches of meat and freezing it, these types of recipes are super simple to put together — and yes, really yummy!

I would love to do all the freezer cooking, but alas I don’t have the freezer space some have the luxury of having. It’s not typical to do that here in Germany and when I talk about it, the Germans think I am crazy. When we got our new fridge with freezer last year with 98 liters of freezing space, I felt like a kid at Christmas. We just don’t have the room for such a freezer and the energy for it would cost way too much, that’s why this (for me) typical American idea that everyone has a deep freeze (we had two while growing up and my grandparents have 3 – they are farmers – meats and everything), is now for me a luxury.

ah, that does make a difference. one thing to think about, you could freeze 1-cup portions of cooked meat in zip top bags and lay them flat. they would almost take up no room and you could have the best of both worlds 🙂 If that doesn’t work, then I’ve got nothing for you!

Lora

Jaclyn VanderVeen

10/13/2011

Hi – i heard you speak at ridgepoint last week : ) and made your chicken pot pie today. Can you put it in the freezer uncooked? or cook it first, then freeze? How do you thaw/recook it? thanks! really enjoying your site!

Jaclyn, I usually just freeze the filling and then when it’s time to eat, I simply dump the defrosted filling {I pull it out of the freezer in the morning} into an unbaked pie shell… then bake.

One thing I should mention though is that sometimes, potatoes don’t freeze wonderfully — they get a little mushy. This usually doesn’t stop me from freezing them though 🙂 I just wanted to let you know!

Jennifer

02/23/2011

I just tried this tonight and it was delicious. I made it single crust on top to make it lower carb (trying to avoid a second round of gestational diabetes) and it was still great, and my husband and son loved it too. Thanks!